Friday, 11 April 2014

Bake-a-tip: the wonder of craft scissors


Do you know that you can use craft scissor to cut fondant? It's so easy, pretty and cheap!


Happy baking and decorating!

Saturday, 19 October 2013

bake-a-tip day: how I make fondant bunting

Hi bootiful people!
Firstly I am sorry for being a bad blogger.
I have been super busy with work/cakes/family and it's been really hard to find time and energy to update the blog regularly.Thank you so much for everyone who has been really patience and supportive!

Secondly I am learning to update my blog via my Iphone so please excuse any spelling mistake hehe
Hopefully once I have mastered this, I can regularly update the blog using this amazing gadget! (I LOVE my Iphone its my second hubby LOL!)

Enough said...to begin I want to share a tip of how I make my fondant flags or bunting... I'm calling this segment "bake-a-tip" !
You probably don't really need a tutorial on this but thought I show you how I make mine. This is how I do it...I find it very simple and easy this way!

If you agree with me, share this page...if not please do share if you have your own methods in the comment below :)









Note: for the string, roll fondant thinly and attach it around the cake first before you attach the flags. 


My final cake, Winnie the Pooh with simple bunting cake.

Happy baking!

Friday, 24 May 2013

Tiramisu-Oreo Gourmet Cake for hubby's birthday!





Oh my it has been a while since my last post hasn't it? I can not believe that it is nearly half way through 2013! gosh time sure flies...

I do admit that I have been a slack in updating the blog and I apologise...I have been really busy with a lot of things...cakes, family, life, etc...

Since november last year till early this year, I was busy renovating a new kitchen site for Bake-a-boo. After all the stress and hard work...few months ago it was done and finished! yay!!
So now Bake-a-boo Cakes is officially up and running as a professional cakery...I am proud to say that Bake-a-boo's kitchen has an A grade council approved!!

I will try to post some pictures of the kitchen when I have spare time.

Anyway, last Monday was hubby's birthday. Last year I made him the Neapolitan chocolate cake...this year I didn't have any plan of what to make for him. Mainly because this year I am super busy so I don't have much spare time anymore..poor hubby :(
However..because I love him so much..I had to make time to make him something! lol

The idea of the cake came up the last minute...Superhero theme!
Because he is the superhero in our lives and because of him I can do what I do now...I can pursue my dream of having my own cake business and not only that..I can do it from home!
(yes he bought me this house that we live now so I could open up a commercial kitchen at our residential home!)

The concept of the cake is simple...Minion as Batman theme and because I didn't have time to decorate the cake..I let the boys drew on the cake! They had a blast!
The orange colour drawing was done by Koda and the green one by Zac my baby.
I chose The Minion because my hubby is bald and cute as Minion lol!






For the dessert, I have been craving for Tiramisu...but I wanted to be a bit more adventurous and tried something a bit different.
I came up with the idea of combining Tiramisu and Oreos...thinking that my idea was original and it was so not after I googled it! lol

Anyway..original or not original ...it was super delicious!!








Here is the recipe:

Tiramisu-Oreo Gourmet Cake

1x Store bought sponge cake, cut into 2 layers.
1 packet of Italian sponge finger biscuits

3 eggs, separated
1TBS sugar
250g mascarpone
300ml cream

1 cup espresso or strong instant coffee, cooled 
4TBS brandy
Combine liquid together.

1 packet of Oreos, separate the biscuits and fillings ( Crush half packet of Oreo biscuits and keep the half whole)





Method:

- Beat egg yolks, sugar and Oreo fillings until light and smooth.
- Fold in the mascarpone and then the egg whites (which have been beaten until stiff). Set aside.
- Whip the cream until set but don't over beat. Set aside
- Using springform pan, place 1st layer of sponge cake on the middle bottom of the pan.
Note: I did not use the cake pan plate, only the ring and place it directly on to the serving plate.
The size cake pan I used is 7".
- Brush enough coffee and brandy mixture on to the sponge cake (the amount you want to put in the cake depends to your liking..but if you do put too much then the cake base will be watery the next day)




- Place the sponge finger biscuits around the sponge cake ( see pic )
- Cover the cake with the approx 1/3 of mascarpone mixture.
- Dip oreo biscuits in the coffee and brandy.
- Place Oreo biscuits and top with 1/2 of the whipped cream.







- Place 2nd layer of sponge cake on top of the whipped cream layer.
- Repeat the layers again to use the remaining mixtures.
- Sprinkle over Oreo crush biscuits to decorate.
- Chill for at least 3 hours or overnight.





If you don't have a springform cake pan or if you just want to do it the simpler way..you can just skip the sponge finger biscuits and do it in a regular dish :)

Happy baking!
Elina


Monday, 22 October 2012

Oreo & Strawberry-Vanilla layers Cheesecake

 

Okay so my previous post of rainbow cheesecake was a hit...no actually more correctly it went viral! I absolutely can't believe it! I'm just over the moon that you guys like it :)

Ever since I did the Rainbow cheesecake..I kept thinking about different flavour. The recipe is so versatile and easy...you can change to any flavour you like and the only limitation is your imagination!




My 3 year old boy Zac loves Oreo with strawberry filling...and I thought that would be a good cheesecake flavour and I was right!...here it is Oreo & Strawberry-Vanilla layers cheesecake.. It was YUM!

Originally I wanted to make 6 layers of strawberry and vanilla. Unfortunately I ruined the first 2 layers..the reason was because the first layer wasn't set enough when I poured the second layer in.
Silly me eh? so make sure you don't make the same mistake I did :p

Oh one more thing,  it was diabetic friendly too. I used Splenda instead of sugar, except the base..I had to use oreo cookies base. Unfortunately it's not easy to get sugar-free oreo here, otherwise I would have use that.




Tempted to try, here goes the recipe..

Basically the cheesecake recipe is exactly the same as Rainbow cheesecake except the base.
I made mine diabetic friendly, so instead of sugar I replaced it with Splenda.
The recipe I posted here is the original recipe.


Oreo & Strawberry-Vanilla layers Cheesecake:

Cheesecake base:
225gr oreo cookies (take the filling out or not, up to your liking)
100gr butter, melted

Process oreo cookies until fine. Transfer oreo crumbs to a bowl and stir in melted butter. Press oreo mixture evenly over the base. Refrigerate while preparing the filling.

Note: I used 7" spring form cake pan. This recipe will make a thick base because I like it thick :)
I also used all the fillings in the oreo because I don't have the time and patience to do it lol!

Cheese Layer
120ml fresh milk
2 egg yolks
350gr cream cheese
80gr caster sugar
1 tbsp gelatine powder
400gr fresh cream (whipped )

Flavors and colourings
1 tsp strawberry essence and red food colouring (feel free to add more essence, 1/4 tsp at a time.. if you think the flavour is not strong enough)
1tsp vanilla extract or 1/4tsp vanilla bean paste.

Method:
- To make cheese cake layer, bring fresh milk, egg yolks, cream cheese, sugar and gelatine powder to heat in  double boiler. Stirring over simmering water until mixture is melted.
- Remove and leave to cool
- Fold in whipped cream until blended
- Divide cheese mixture into 2 portions and combine with difference flavour.
- Choose whichever cheesecake mixture you want to go in first for the bottom layer. Spread it in the tin. place it freezer for about 10min. Once you see the layer is shiny and set, pour the next cheese cake mixture in. Repeat this process until finish.

Cover and refrigerate until set for about 3 hours or preferably overnight.




Happy baking!

Elina xx

Monday, 17 September 2012

Thank you!

 

Today Bake-a-boo's facebook likes has reached over 5000 likes..never in a million years would I have thought this could happen. I feel truly blessed! I never fuss about how many number of likes I have.....everything that I have posted or shared is my love on a plate...and I just want to thank you SO much for all the likes, support and appreciation! They mean a lot to me!!

Have a wonderful day and happy baking!!

Elina xx